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Almond, olive and raspberry loaf cake
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Easy, satisfying loaf cakes - perfect for solo bakers. No-fuss, sliceable, and storable. A joy to bake anytime.
Ingredients:
  • 3 sprigs of lemon thyme (1g leaves)
  • 120 g (4oz) caster (superfine) sugar plus an extra 1 tbsp for topping
  • Grated zest of ½ orange and ½ lemon
  • 100 g (3½oz) raspberries
  • 125 g (4½oz) plain (all-purpose) flour
  • 75 g (2½oz) plain yogurt
  • 75 g (2½oz) extra virgin olive oil
  • 2 tbsp thyme honey
  • 1 tsp baking powder
  • Pinch of sea salt
  • 75 g (2½oz) ground almonds
  • Small handful of flaked (slivered) almonds toasted
Instructions:
  • Prepare a loaf tin measuring about 24 x 12cm (9 x 5in) by lining it with parchment paper or lightly buttering and sugaring. Remove leaves from lemon thyme and combine with sugar and citrus zest in a mixing bowl. Use your hands to work the mixture, releasing essential oils until it becomes aromatic and colorful. Lightly coat raspberries with 1 tablespoon of flour and set aside. Preheat oven to 180°C/350°F/gas mark 4. In a separate bowl, whisk eggs into yogurt, then add oil and honey. Sift in remaining flour, baking powder, salt, ground almonds, and fragrant sugar. Mix quickly and pour two-thirds of the batter into the prepared tin. Place raspberries on top and add the rest of the batter. Sprinkle with flaked almonds and another tablespoon of sugar. Bake for 25-35 minutes until a skewer inserted into the center comes out clean.

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